Bake a wartime cake
This cake recipe was popular during the Second World War, when rationing meant that eggs and butter were in short supply.
You will need:
- 200g brown sugar
- 240ml water
- 150g raisins
- 2 tbsp vegetable oil or margarine
- 1 tsp ground cinnamon
- 185g flour
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 50g chopped walnuts
1. Place the sugar, water, raisins, oil and cinnamon in a saucepan and bring to the boil. Cook gently for 5 minutes, then remove from the heat and set aside to cool.
2. Preheat the oven to 180C. Grease a small cake tin and line with baking paper.
3. Sift the flour, salt, baking powder and baking soda into a large bowl.
4. Add to the cooled sugar mixture. Beat together until you have a smooth batter.
5. Stir in the chopped walnuts.
6. Pour evenly into the cake tin. Bake for 25-30 minutes until cooked in the centre.
7. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a cooling rack. Allow to cool completely, then serve.
